Chapter 1
Corn and Potato Chowder
Corn: Otherwise known to American Indians as maize. (I know that from those margarine commercials which I'm sure anyone of Indian heritage hates with a passion.)
And potato: Idaho, right? Home of the Spud boys? Put them together, and you've got yourself a soothing, light, satisfying, get-you-over-the-hungry-hump, fabulous late-night bowl of Great Basic Soup that can be casual...Or black tie.
Fancy Schmancy
Corn and Potato Chowder with...Garlic Herb Bread (see page 212) and garden salad.
Makes you feel very European. Impresses the heck out of family and friends, and you don't have to be Martha Stewart to pull it off. Believe me, I did it, and I'm the woman who can't even paint a Christmas T-shirt. This little number does wonders for your entertainment self-esteem.
Leftovers
This soup reeks American because it's a leftover dream. Put it in the fridge. Two days later, pull it out and serve it with grilled cheese and fresh veggies. We're talking great lunch, ten minutes to make, and simple, simple, simple.
Fab Ideas
Add crumbled turkey bacon, salsa, nonfat sour cream, croutons, nonfat cheddar cheese.
Olive oil spray
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3 cups frozen corn, thawed
3 cups vegetable broth
1/8 tsp cayenne pepper
2 medium potatoes, peeled, cubed, and cooked till tender
2 tbsp chopped parsley
1 tbsp chopped green onion
Sauté the onion and red pepper in a pot lightly sprayed with oil until the onions are very limp.
Put 2 cups of the corn and 1 cup of the broth in a blender and process until smooth.
Add the puree to the pot of onions and peppers.
Add the cayenne pepper, potatoes, and remaining corn and broth.
Heat through, sprinkle parsley and green onion on top, and serve.
Cream of Potato Soup
Cream without fat? Real, thick, white, creamy flavor that doesn't taste like skim milk potato soup? Don't ever let 'em tell you that you can't eat something tasty that's low-fat. If they do, throw 'em a bowl of this Cream of Potato Soup.
Fab Ideas
This is so thick and creamy that it can easily be a main course with a salad and some fab dinner rolls.
Or you can always maintain the tradition of the fancy soup before the meal with this.
Be as fancy schmancy as it gets just by adding two chopped sautéed leeks (white part only) and, bingo, you've got vichyssoise.
We should change the name of this soup to Versatile Cream of Potato Soup because if you add one cup of chopped spinach (squeeze the juice out of the spinach first) and blend with a squeeze of lemon, you've got cream of spinach soup.
Last but not least, on the most versatile soup on the planet, your Cream of Potato Soup is a perfect base for other vegetable soups. Add chopped steamed veggies, and what do you think you have? Sure, vegetable chowder!!!!
The Amazing Cream of Potato Soup.
2 large russet potatoes, peeled and finely chopped
3 cups nonfat milk
1 cup vegetable broth
I medium onion, finely chopped
1/2 tsp celery salt
1 tsp Nature's Seasonings
1/2 cup nonfat sour cream
2 tbsp chopped parsley
1/4 cup chopped green onion
In a pot, combine potatoes, milk, broth, onion, celery salt, and Nature's Seasonings. Bring to a boil. Lower heat and simmer until potatoes are tender. Remove from heat. Take half of the potatoes and broth and puree in a blender until smooth. Return to the pan and stir in sour cream. Serve sprinkled with parsley and green onions.
Cream of Tomato Soup
The traditional when-you're-sick chicken soup has just been upstaged by this new and improved, perfect-when-you're-not-feeling-well-and-need-a-great-bowl-of-soothing-soup cream of tomato soup.
Made with fresh tomatoes, onions, carrots, potatoes, and light spices...AAAHHH, just the thing to soothe and comfort you when you need it the most.
Let's rename it cream of comfort soup, your honor.
1 large onion, thinly sliced
5 cups vegetable bouillon
1/2 cup chopped carrots
l/2 cup peeled and chopped potatoes
8 large tomatoes, peeled, seeded, and cut into quarters
1/2 tsp sugar
1/4 tsp white pepper
1 bay leaf
3/4 tsp salt or Nature's Seasonings
1/2 tsp thyme
1 tsp parsley
2 cups nonfat sour cream
Sauté onion in a medium pot. Add broth, carrots, potatoes, tomatoes, and seasonings. Bring to a boil, lower the heat, and simmer 20-30 minutes, until carrots and potatoes are soft. Put soup in a blender and process until smooth. (You may have to do this in a few batches.) Stir in most of the sour cream. Serve with a dollop of sour cream on top.
Split Pea Soup
This is a sandwich soup -- one of those great ham-hock-tasting soups that goes perfectly with a hoagie.
Of course, we took out the ham hock without taking out the ham hock flavor. (Do you think I've used the words "ham hock" enough in the last couple of sentences?) Anytime you feel like having soup is the best time for one of my favorites: The Ham-Hock-Tasting Without the Ham Hock Split Pea Soup!!!!!
2 cups dried split peas, green or yellow
2 quarts water or vegetable broth
1 cup finely chopped celery
1 medium onion, finely chopped
1 bay leaf
2 sprigs parsley
1 medium carrot, cut in quarters
4 slices uncooked turkey bacon
Place all ingredients in a pot. Bring to a boil, lower heat, and simmer for 1 hour, or until peas are tender. Remove turkey strips and discard. Put soup in a blender, reserving 1 cup of the peas. Blend until smooth. Add reserved peas and stir.
Garnish with a dollop of nonfat sour cream and croutons if desired.
Barley Soup
Our grain. Amber waves of barley (we need to add that) because we are second in the world in barley production (the former Soviet Union is first -- we'll have to do some-thing about that, but that's not a discussion for this book).
Barley Soup is great.
Serve it with hot Garlic Herb Bread (see page 212) sprinkled with Parmesan cheese and parsley.
Or with 2 cups of cooked sliced mushrooms or 1 cup of shredded zucchini -- or both -- thrown in to make this thicker and more nutritious.
Nothing like a bowl of great soup and this is one of them. Cook a bunch -- this freezes well -- and everyone loves it.
Warning on This One
This soup is best the day after you make it.
1 cup finely chopped onion
2 garlic cloves, chopped fine
1/2 cup dry whole barley
1 28-oz can chopped tomatoes
6 cups vegetable, chicken, or beef broth
1 cup finely chopped celery
1 cup carrots, cut into 1/4-inch cubes
1/2 tsp celery salt
1 tsp Mrs. Dash
1 tsp Nature's Seasonings or Spike seasoning
1 Knorr bouillon cube
1/8 tsp white pepper
1 tsp dried thyme
2 tbsp chopped parsley
Sauté onion and garlic until limp. Add to other ingredients except parsley in a large stock pot. Bring to a boil, lower heat, and cook for 45 minutes to 1 hour. Sprinkle with parsley.
To make a beef barley soup, brown 1/2 pound lean sirloin, cut into 1-inch cubes. Remove beef from pan. Add onion and garlic to pan and follow recipe, adding beef with other ingredients.
Chicken Noodle Soup
Raise your American flag before you start cooking this because chicken noodle soup has earned its place right up there with baseball and apple pie.
What's the first thing you think of when you get sick? When you're tired, hungry, need some comfort? The first thing that comes to mind?
Visiting a friend who needs a big pot of...?
Chicken noodle soup is everybody's favorite soup, and now you have the best, easiest chicken soup from scratch you could ever find.
Fab Ideas
Double or triple this one because the kids are going to devour it. Serve it anytime, anywh
